French toast with raspberry caramel

1.In a shallow bowl, whisk eggs and milk together. Set aside.

2.To make raspberry caramel, combine sugar and juice in a medium saucepan. Stir over a low heat until sugar dissolves. Increase heat to medium and cook 3-4 minutes, swirling pan occasionally until lightly syrupy. Cool slightly. In a food processor, process raspberries until smooth. Strain through a sieve into a small jug, discarding seeds. Stir raspberry into caramel. Allow to cool.

3.Dip each bread slice into egg mixture to soak through on both sides. Sprinkle both sides lightly with sugar.

4.Heat half butter in a large frying pan on medium. Fry half brioche slices 1-2 minutes each side, until golden and crisp. Repeat with remaining butter and brioche.

5.Serve warm with yoghurt or mascarpone, raspberry caramel and fresh berries.